1/2 pack(85g) Shirataki Noodles
1 large (22g) mushroom, sliced
1/2 clove (1.5g) garlic, thinly sliced
1T (14g) olive oil
6 medium (22g) shrimp, deveined
1/4C (60g) Heavy Whipping Cream
2T (30g) Coconut milk
1T (5g) Parmesan cheese
pinch ground white peppers
pinch parsley flakes
Rinse Shirataki noodles thoroughly in cold running water. Boil 1 cup of water in a small pan. When the water starts to boil, add the noodles and boil for 30 sec -1 min (please see the packaging for directions). Drain and rinse with cold water. Set aside.
In a sauce pan, heat olive oil. sautee garlic. add mushroom and shrimp and sautee. add cream and cocout milk and let it boil for a moment. add parmesan cheese and noodle and mix well with the sauce. season with salt and pepper. after placing pasta and sauce on a plate, sprinkle with parsley flakes.
adding bacon (or pancetta) makes the sauce more flavorful, but since the nutrition facts vary too much among brands, i left it out here.
i sometimes serve 1/2 slice of bread (julian bakery #1) toasted with 1T of butter, for dipping in the sauce. but this will lower the ratio a little.
If you don’t have time to make the sauce yourself, Williams Sonoma sells Carbonara sauce that has great ratio with low carb. I sometimes serve that with the noodles.
**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON MAY 1, 2012